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Shells With Shrimp

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  Olive oil 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), chopped
  Dry white wine 3⁄4 Cup (12 tbs)
  Canned peeled italian tomatoes 28 Ounce, drained and chopped (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Dried oregano 1 Teaspoon
  Hot pepper 10 Pinch
  Medium shrimp 1 Pound, shelled and deveined
  Heavy cream 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shell pasta 1 Pound

1. In a large heavy saucepan, heat olive oil over medium heat. Add onion and garlic and cook 3 to 4 minutes, or until softened but not browned. Add wine and bring to a boil. Add tomatoes, water, oregano, and hot pepper flakes. Return to a boil, reduce heat to medium-low, and simmer 20 minutes. Add shrimp and cook 2 to 3 minutes, or until they turn pink. Stir in cream and cook 2 minutes longer. Season with salt and pepper.
2. When sauce is almost ready, cook pasta in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes; drain. Pour pasta and sauce into a warmed large bowl and toss together.

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